Description
Outrageously Delicious Greek Moussaka: Layers of eggplant, spiced meat, creamy béchamel sauce – a comforting, crowd-pleasing recipe for any occasion.
Ingredients
Scale
- 3 large eggplants (about 3 pounds/1.4 kg)
- 1/4 cup (60 ml) olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely diced (about 1 cup/160g)
- 4 garlic cloves, minced
- 1.5 pounds (680g) ground lamb (or substitute beef)
- 1 can (14 oz/400g) crushed tomatoes
- 2 tablespoons (30g) tomato paste
- 1/2 cup (120ml) dry red wine
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1/2 teaspoon ground allspice
- 1 tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons (60g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 2 large eggs, lightly beaten
- 1/2 cup (50g) Parmesan cheese, grated
- Salt and white pepper to taste
Instructions
- Step 1: Prepare the Eggplant Preheat your oven to 400°F (200°C). Trim the ends off the eggplants and slice them into ½-inch (1.25 cm) rounds. Arrange the slices on paper towels and sprinkle generously with salt on both sides. Let them sit for 30 minutes to release their bitter juices. After 30 minutes, pat the eggplant slices thoroughly dry with paper towels. Arrange the eggplant slices on two baking sheets lined with parchment paper. Brush both sides with olive oil and season with pepper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender. Set aside and reduce oven temperature to 350°F (175°C).
- Step 2: Make the Meat Sauce While the eggplant roasts, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the ground lamb (or beef) and cook until browned, breaking up any clumps with a wooden spoon. Pour in the red wine and allow it to simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes, tomato paste, cinnamon stick, allspice, oregano, and bay leaves. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook, uncovered, for 30-45 minutes until the sauce thickens and most of the liquid evaporates. Remove the cinnamon stick and bay leaves, then stir in the chopped parsley. Taste and adjust seasoning if needed.
- Step 3: Prepare the Béchamel Sauce In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and whisk in the nutmeg, salt, and white pepper. Allow to cool slightly for 5 minutes, then gradually whisk in the beaten eggs and grated Parmesan cheese until smooth and well incorporated.
- Step 4: Assemble and Bake Lightly oil a 9×13 inch (23×33 cm) baking dish. Arrange half of the roasted eggplant slices in a single layer on the bottom. Spread the meat sauce evenly over the eggplant. Arrange the remaining eggplant slices on top of the meat sauce in a single layer. Pour the béchamel sauce over the top, spreading it evenly to cover the entire surface. Sprinkle with a little extra grated Parmesan if desired. Bake in the preheated 350°F (175°C) oven for 45-50 minutes, until the top is golden brown and the moussaka is bubbling around the edges. Remove from the oven and let stand for at least 20 minutes before cutting into squares and serving. This resting time is crucial as it allows the layers to set and the flavors to meld.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approx. 300g)
- Calories: 480 calories per serving
- Sugar: 10 grams
- Sodium: 620 mg
- Fat: 28 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 7 grams
- Protein: 26 grams
- Cholesterol: 155 mg